tahini-basil pasta salad

Ingredients

1 serving Mrs. leepers GF corn rotelli pasta, freshly prepared and rinsed lightly.
1 tbsp. or more Trader Joe’s Tahini Sauce
1 tsp. or more olive oil
1/2 tsp. lemon, lime juice OR apple cider vinegar
handful grape tomatoes, halved and salted lightly if you like
1/4 fresh red or yellow sweet pepper or 2 mini ones, diced
handful fresh basil, julienned
1/8 avocado, cubed
1 tsp. pine nuts, toasted or not, to taste(optional)
sea salt
freshly ground pepper

Directions

Whisk together tahini sauce, olive oil and citrus juice or apple cider vinegar. Increase proportions to taste.

Toss pasta with fresh veggies (up to pine nuts if using). drizzle with sauce and combine until evenly distributed. season with salt and pepper to taste.

Enjoy!

vegan soy chicken substitute

Step1

Make some okara, which is Japanese for "noble pulp". This bland, high-protein, mash is left over from the process of making soy milk. To do this, soak dried soybeans in plenty of water for 8 hours. Grind the soybeans in a blender or food processor with a little water.

Step2

Boil the ground soy beans in twice the volume of their weight for 20 minutes. The water will become frothy very quickly. Add cold water and stir frequently. When the water settles, you will only need to boil for another ten or so minutes.

Step3

Strain out the okara (pulp) from the soy milk, and measure the okara.

Step4

Measure your wheat gluten and place it in a separate bowl. Use a ratio of three parts okara to two parts vital wheat gluten.

Step5

Add two teaspoons of vegetarian chicken flavor (optional), one teaspoon of corn starch, half a teaspoon of salt and half a teaspoon of sugar for every cup of gluten. Mix the dry ingredients thoroughly.

Step6

Add two teaspoons of vegetable oil per one cup of okara. (This step is not necessary, but will create a richer "chicken" taste.) Mix thoroughly.

Step7

Mix the dry ingredients with the okara mixture.

Step8

Create patties in whatever shape you desire. Try to keep them to under half an inch thick. If the patties aren't holding together, add small amounts of extra wheat gluten.

Step9

Deep fry the patties briefly if you have a deep fryer. Just toss the patties in the fryer until the outside turns slightly crispy. If you don't have a deep fryer, pan fry the patties using a light cooking oil. (Peanut oil is best). Remove the pan from the heat when the patties become slightly crispy.

Step10

Bake the patties on a baking sheet for 15 minutes at 500 degrees. Flip each pattie half way through. Patties are done when golden.

Step11

Treat them as you would any chicken patty. Apply your favorite sauce. Try, "buffalo" sauce, ketchup, or honey mustard.

vegan tempeh salad

SERVES 8

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Ingredients

• 16 ounces soy tempeh
• 1/4 cup sweet pickle relish (Cascadian Farms organic sweet relish)- optional
  
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup pinenuts/any nuts/raw sunflower seed
• 1/4 cup scallion
• 2 tablespoons tamari
• 2 tablespoons lemon juice
• 1/2 teaspoon finely minced fresh garlic
• 1 teaspoon dry dill weed
• 1 cup vegan mayonnaise (Vegenaise non-dairy vegan mayonnaise)
• salt and pepper, to taste
  

Directions

1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.

2. Set aside and allow to cool.

3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.

4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.

5. Add the mayonnaise last.

6. Chill before serving.

Vegan carrot cake w/ cream cheese frosting

SERVES 12

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Ingredients

• 3/4 cup sugar
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups finely-shredded carrots
• 3/4 cup vegetable oil
• 3/4 cup applesauce
• 2 teaspoons vanilla
• 4 egg substitute (Ener-G)
  
• 1/2 cup chopped nuts (optional)

Cream Cheese Frosting

• 3 ounces Better Than Cream Cheese cream cheese substitute
• 1/4 cup margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions

1. Grease and flour a 10" X 9" or square cake pan.

2. Stir together dry ingredients.

3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.

4. Beat about 2-3 minutes , until well mixed.

5. Stir in the nuts, if used.

6. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.

7. Cool on a wire rack.

8. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

summer corn salad

INGREDIENTS (Nutrition)

* 6 ears corn, husked and cleaned
* 3 large tomatoes, diced
* 1 large onion, diced
* 1/4 cup chopped fresh basil
* 1/4 cup olive oil
* 2 tablespoons white vinegar
* salt and pepper to taste

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DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

sundried tomato - walnut

Sun Dried Tomato Basil Pasta Salad
adapted from allrecipes.com

2 cups uncooked pasta
3/4 cup fresh basil
1 cup walnuts
1/2 cup chopped sun dried tomatoes, packed in oil
1 cup grated Parmesan cheese (optional)
3/4 teaspoon salt
3/4 teaspoon ground pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

Place basil and sun dried tomatoes in a food processor or blender. Pulse 5 or 6 times until combined. Add cheese, salt and pepper. Add olive oil in a stream until a pesto consistency is reached.

Combine pasta and sauce. Serve with a sprinkling of Parmesan cheese.

tabouli

Tabouli

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.

vegan broccoli salad

Ingredients:

• 3/4 cup mayonnaise or vegan mayonnaise
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• approx 2 cups broccoli, chopped
• 1 cup cashews
• 1 cup raisins
• salt and pepper, to taste

Preparation:

In a small bowl, mix together the mayonnaise or vegan mayonnaise, vinegar and sugar and set aside (this is your dressing).

In a separate large bowl, combine the broccoli, raisins and cashews.

Pour the dressing over the broccoli. Add a sprinkle of salt and pepper, to taste.

zucchini bread/cake

From ppk.com and adapted

Ingredients
2 1/2 cups grated, peeled, fresh zuchini (~4 zucchinis)
2-3 ripe bananas, mashed well
1 1/2 cup canola oil
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
1 cups ground walnuts
1 cups semi-sweet chocolate chips


Directions
In medium sized mixing bowl, combine zuchini, bananas, oil, and vanilla. Stir well or beat with electric mixer if you want to be fancy. In large bowl, combine all remaining ingredients except chocolate. Add wet mixture to dry, mix well and add chocolate chips. Pour into lightly greased and floured bundt pan. Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting. Enjoy!